This is a cookbook for the millennium: an extravagant, shameless and highly entertaining work that will change the course of contemporary cuisine, it takes cooking out of the kitchen and away from the TV screens, and puts it where it deserves to be: in the philosophy section alongside Plato and other great culinary masters. The notorious Thursday Club reveals its culinary secrets as the reader is invited to take part in its annual banquet. The meal is lavish, its contents unique, the taste out of this world. It is not just a meal but a philosophical statement. It is not to be eaten, but absorbed into the body. Orlando Crispe demonstrates the power of food on human behavior and how it can incite both love and revulsion. And no detail of preparation is too insignificant or too outre to be revealed: Beef Stock au Orlando Crispe: Marinate the carcass of a cow in a hot-water bath for several hours with its chef, so that the juices of the one can mingle with that of the other.
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Book Description
Editorial Reviews
From Publishers Weekly
Even Hannibal Lecter would be shocked by the fetishistic culinary and sexual exploits of the Thursday Club, as documented in Orlando Crispe's Flesh-Eater's Cookbook by David Madsen (Memoirs of a Gnostic Dwarf). "It is the destiny of the lesser to be absorbed by the greater," opines cannibal-chef Orlando, ringleader of the group of kinky, upper-crust weirdos who form the club. Recipes and gossipy anecdotes intermingle, as do bodily fluids (think sauces and marinades) and more conventional ingredients. Cerebral, campy and often hilarious, but definitely not for the squeamish.
Copyright 2001 Cahners Business Information, Inc.
About the Author
David Madsen is the author of the highly acclaimed Memoirs of a Gnostic Dwarf, His second novel, Confessions of a Flesh-Eater, combined cannibalism with Platonism.
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1 of 1 people found the following review helpful:
3.0 out of 5 stars
Consumption,
This review is from: Orlando Crispe's Flesh-Eater's Cookbook (Paperback)
Connected to Madsen's previous book "Confessions of a Flesh-eater", "Orlando Crispe's Flesh-eater's Cookbook" is a hodgepodge of recipes, culinary activities, memories, and dining experiences. Crispe is a famous chef, whose culinary art has intriguing effects on those who consume it. Using all sorts of meats in his dishes (including human flesh and juices), Crispe documents and reminisces about his friends and acquaintances. It's all rather fascinating, but not having read "Confessions", I was quite lost, like it was all a private joke I was missing out on. Nonetheless, this is an interesting addition to such cannibalistic fiction as Virgilio Piñera's "René's Flesh", Slavenka Drakulic's "The Taste of a Man", and Poppy Brite's "Exquisite Corpse".
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First Sentence:
Eddie suffers from his reputation, as all men of originality do. Read the first page Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
Eddie suffers from his reputation, as all men of originality do. Read the first page Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Back Cover | Surprise Me!
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